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This British little classic is one of my favourite cakes, it's a very light spongy cake with is best filled with jam and with icing sugar covering the top.
The method is just as simple but it will require you to use scales as having the same weight of ingredients is key to this cake working.
As a estimate for what ingredients you will need:
) Try to get them around 250g give or take. If your eggs totalled up to 263g for example then you would just use 263g of sugar, butter & flour so everything is even.
Method
The method is just as simple but it will require you to use scales as having the same weight of ingredients is key to this cake working.
As a estimate for what ingredients you will need:
- 4 large eggs
- 250g sugar (White or golden, castor sugar works best!)
- 250g of softened butter or margarine
- 250g of self raising flour
- 4 Tablespoons of your favourite jam (Mines strawberry
) - 1 Tablespoon of icing (confectioners) sugar (For the top of the cake)
) Try to get them around 250g give or take. If your eggs totalled up to 263g for example then you would just use 263g of sugar, butter & flour so everything is even. Method
- Preheat you oven to 180'c or Gasmark 4/5, grease two 8" round cake tins.
- Start by putting your weighed butter and sugar into a large mixing bowl, cream them (mix) together by hand using a wooden spoon or by mixer (balloon whisk) until the mixture turns from yellow to a creamy white.
- Now slowly add your eggs, crack one in at a time while beating the mixture, continue until all the eggs have been added.
- Sift roughly half the flour into the mixture, now fold the flour in using a spatula lifting up the mixture from the bottom of the bowl, round and over the top in order to keep as much air in the mix as possible. Now sift the other half of the flour into the mixture and fold in again, do not beat the mixture as you will ruin it.
- Separate the mixture into the two cake tins evenly and using the spatula spread the mixture in the tin nice and flat.
- Place into the preheated oven for roughly 25 minutes.
- At 20 minutes into the cooking check the cakes, put your finger on the middle of the cake and lightly push down. If the cake springs back, it's done! If not put them back in for another 5-10 minutes and check again.
- When the cakes are cooked, tip them out of their tin and onto a cooling rack. Leave them for around an hour to cool.
- Place one of the cakes on a plate top down and spread the jam all over the flat surface of the cake, place the other cake on top of the jam covered cake with the top pointing up this time.
- To finish use a sieve to sprinkle a nice layer of icing sugar all over the top of the cake.
